FDST 131 Chapter Notes - Chapter 1: Capsaicin, Alkaloid, Epithelium
10 Feb 2017
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The appearance includes its color, size, shape, transparency, and/or its deviation from the norm. Can influence the perceived flavor of a food because color and vision interact with taste and odor. Help correct for natural variations in the actual color of the food, or for changes during processing and storage. Makes the food more visually appealing and helps emphasize or identify flavors normally associated with various foods. Size can also provide a hint to the flavor. People expect that small green peas would be sweeter and tenderer than matrue peas. If a product deviates significantly from the norm, consumers will quickly reject it: flavor. The perception of a food"s flavor is a complex phenomenon involving taste, aroma, and texture. There are five major tastes: sugars, alcohols, aldehydes, certain amino acids that react with the taste buds to make sweet, and umami (savory flavor, mostly created by msg)
